Orange Salmon with Olives & Almonds

Serves: 4

Salmon

• 4 salmon fillets

• 1½ tsp olive oil

• 1 tsp orange zest

• ½ cup fresh orange juice

• ¼ tsp kosher salt

• ¼ tsp black pepper

• 3 tsp butter

Orange Saffron Sauce

• ½ tsp olive oil

• 3 tsp shallots, minced

• Reserved orange marinade

• ⅛ tsp saffron

• 1 orange, segmented

Garnish

• 2 Tbsp toasted sliced almonds

Tomato Olive Relish

• ¾ c. Castelvetrano olives, chopped

• ¾ c. tomatoes, diced

• 3 tsp fresh basil, sliced 

1. Marinate the salmon: Marinate the salmon in the olive oil, orange zest, and orange juice for 15–30 minutes. Remove the salmon from the marinade, reserving the liquid, and season with the salt and pepper.
2. Make the relish: Combine the olives, tomatoes, and basil in a bowl to make the relish.
3. Cook the salmon:  Sear the salmon in butter over medium-high heat for about 2 minutes per side, then transfer to a 350°F oven and bake for 8–10 minutes, or until cooked through.
4. Make the orange saffron sauce: Sauté the shallots in olive oil over medium heat. Add the reserved marinade and saffron, bring to a simmer, then stir in the  orange segments.
5. Plating: Serve each salmon fillet topped with the orange saffron sauce and tomato olive relish. Garnish with the toasted almonds.